Egg And Lettuce Wrap Food

EGG AND LETTUCE WRAP

Steps:

• Put the egg and avocado in a small bowl and mash until well combined and then add the capsicum, mayonnaise, lemon juice and dill (or parsley) and season with pepper and mix until well combined.
• Top the lavash bread with the lettuce leaf, then with the egg mixture and then sprinkle with the alfalfa sprouts over the egg mix and roll the bread to enclose the filling and then cut in half and wrap in plastic wrap.
• NOTE - you could take the components separately and make up the wrap at work - put the egg mix in an airtight container and pack the lettuce and alfalfa sprouts in a plastic bag and wrap the bread in foil.

ALMOST-FAMOUS CHICKEN LETTUCE WRAPS

Steps:

• Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
• Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a deep-fry thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
• Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. Add the stir-fry sauce and chicken and cook 1 minute. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce for dipping. Photograph by Andrew Mccaul

L.O.V.E. WRAP SANDWICH (LETTUCE, ONION, VEGETABLE, EGG SALAD)

Steps:

• Dice 4 whole eggs and 4 egg whites and put into a small bowl. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency. Stir in chives and season with salt and pepper. Place wrap bread on a plate and spread the egg salad in the middle. Top with the peppers, onion slices and the lettuce. Fold into a wrap sandwich.

BACON-EGG SALAD WRAPS

Steps:

• Mix mayo, mustard and red pepper in medium bowl until blended. Stir in eggs and onions.
• Top tortillas with lettuce, egg salad and bacon. Fold in both sides of each tortilla, then roll up, starting at bottom.

CHINESE EGG ROLL WRAP

Steps:

• Place all the ingredients in a blender, blend for 1 minute.
• Scrape down the sides, blend for a few seconds more until smooth.
• Refrigerate for 1 hour.
• To Cook-----------------.
• A- Use upside down crepe pan& follow instructions or B- Use a non stick skillet, you do not need oil or additional fat on the pan.
• Pour a little batter in the pan, tilt the pan and turn the pan to spread an even thin layer of batter on the bottom of the pan.
• Cook over medium heat for a minute or two (these wraps will not be brown when they are cooked but will brown when you fill and fry them later).
• Flip the wrap and cook second side for a few seconds.
• When freshly cooked these are very easy to fill and fold, I recommend to have your filling ready and fill each one as it comes off the pan.
• Filling suggestion available under Chinese recipes here on Zaar.
• You may now continue to fry the egg rolls or wrap them in plastic wrap& foil and freeze them for future use.